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Spaghetti ‘Bolognese’

2 onions
2 carrots
9 oz. smoked tofu
Oil, for frying
2 large “beefeater” tomatoes
2 1/3 cup sieved tomatoes
Salt, to taste
Oregano, to taste
16 oz. spaghetti
2 fresh basil leaves, torn up

• Finely chop the onions, carrots, and tofu in a food processor. Lightly fry these ingredients in a saucepan with a little oil, until soft.
• Coarsely chop the tomatoes into cubes and add to the saucepan along with the sieved tomatoes. Add the salt and oregano and let simmer for 15 minutes.
• Meanwhile, cook the spaghetti in plenty of salted water.
• Remove the sauce from heat and add the basil leaves. Serve the sauce over the spaghetti.

Makes 4 servings

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